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An enzymic method for differentiating thawed and fresh fish fillets
Author(s) -
Rehbein Hartmut,
Kress Gabriele,
Schreiber Wolfgang
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740291213
Subject(s) - haddock , chemistry , fish <actinopterygii> , food science , enzyme , congelation , biochemistry , chromatography , fishery , biology , physics , thermodynamics
The specific activities of the lysosomal enzymes α‐glucosidase and β‐ N ‐acetylglucosaminidase were determined in press juices and extracts from fresh and frozen/thawed fillets of cod, saithe, red fish and haddock. For each of the two enzymes it was found that the press juice/extract activity ratio increased following the freezing/thawing process (six to nine times for αglucosidase and three to five times for β‐ N ‐acetylglucosaminidase).